These expert tips will help you achieve the perfect balance of flavours.
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16 May 2013 - 1:28 PM  UPDATED 6 Sep 2013 - 9:31 AM

Barbecue dry rubs

Dry rubs of spices are popular to add flavour to meat before barbecuing. This can be as simple as a mix of garlic and pepper to a complex blend of many spices. Many cooks wrap the rubbed meat in plastic wrap and leave it for several hours or overnight to allow the seasonings to penetrate the meat.

Barbecue sauce

Around the country the preferred accompaniment to barbequed meat (particularly beef, but also pork and chicken) varies, but most draw on a tomato base mixed with vinegar, capsicum, chilli or sugar. Tastes range from a tangy, sweet, smoky or spicy sauce.

Tabasco

The brand Tabasco has become synonymous with the hot pepper sauce that is made from tabasco peppers, vinegar and salt. It’s a sauce that works well with Mexican style food but is also used to spice up many American sauces and dishes.